In hot weather, a cold, crunchy-spicy-acidic ceviche really hits the spot. I make it all the time. But you just can't make ceviche with any old fish. Any parasites living in the fish will survive the citrus bath. Here's my ceviche recipe and how to make your own ceviche without fear of parasites.
Ceviche is a South American dish made by marinating pieces of fish or shellfish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste—but without any grilling, sautéing or other too-stifling-for-summer activity required.